Raziuddin. M^1,, R. Narendra Babu¹, V. Appa Rao², R. Ramani¹, K. Sudheer³

A present study was conducted to develop calcium fortified value added goat meat spread as a healthier alternative to modifying individuals' food choices or relying on voluntary supplement taking. Fortification of goat meat spread with short-fall nutrients is probably the best strategy for dealing with widespread nutrient deficiencies since it has the best chance of reaching the population segments most at risk. Effects of Calcium fortified value added goat meat spread prepared with different levels of calcium carbonate viz., 25, 50 and 75 per cent as per RDA prescribed by ICMR on physico-chemical, instrumental color, textural profile and sensory quality. Significant (P≤0.05) increase in pH while highly significant (P≤0.01) increase in cooking yield of goat meat spread was observed with increase in concentration of calcium carbonate. Further, instrumental colour in respect to redness (a*) of spread was highly significant (P≤0.01) decrease and highly significant (P≤0.01) increase in lightness (L*). Texture profile quality of goat meat spread was highly significant (P≤0.01) increase in respect to hardness, adhesiveness, cohesiveness, gumminess and chewiness whereas highly significant (P≤0.01) decrease in springiness were observed with an increase in incorporation of calcium carbonate. Statistically non significant (P≥0.05) decrease in all the sensory attributes of goat meat spread were observed upto 50% incorporation of calcium carbonate. Thus, on the basis of results it can be concluded that the fortification of 50% calcium carbonate as per RDA prescribed by ICMR was suitable for development of value added goat meat spread.

spread, instrumental colour profile, textural profile, sensory quality